Pulse the cranberries in a food chopper using short bursts. Stop when the berries are roughly chopped and still have distinct pieces rather than a wet purée.

Finely chop the green onion, jalapeño peppers, and cilantro if using. The pieces should be small enough to scatter evenly through the cranberries.

Transfer the chopped cranberries to a medium bowl and add the green onion, jalapeños, and optional cilantro. The herbs and peppers should be distributed throughout the fruit.

Sprinkle the sugar and salt over the mixture, add the lemon juice, and stir gently. The fruit should be evenly coated without losing its chopped texture.

Cover the bowl with plastic wrap and refrigerate overnight. The berries will soften and turn glossy as their juice mixes with the sugar.

Stir the chilled relish, then tip it into a colander with small holes to drain away the liquid. The topping should look moist and shiny but should not carry a pool of syrup into the dish.

Beat the softened whipped cream cheese with a hand mixer for about 2 minutes, then spread it across the bottom of a pie plate or 9x9 dish. It should look smooth and fluffy and spread without firm lumps.

Spoon the drained cranberry mixture evenly over the cream cheese and refrigerate until ready to serve. The fruit should sit on top rather than sink into a loose cheese layer.

Scoop through both layers with a spoon when serving. Each scoop should hold a little cranberry relish and cream cheese together.